Egg-Lemon Soup with Crab, Orzo and Arugula

Egg-Lemon Soup with Crab, Orzo and Arugula

  • Servings: 2
  • Rating:


1 quart chicken broth or stock
1/4 cup orzo
2 egg yolks
juice of 1 large lemon (or more, to taste)
1/4 — 1/2 pound picked crab meat
several handfuls arugula
several pinches crushed sumac (optional, available at Middle Eastern grocery stores)


In a large saucepan or small pot, bring the broth to a boil over a medium-high heat. Add the orzo, and reduce the heat until it's just high enough to maintain a simmer. Cook until the orzo is quite tender, ~20 minutes.

In a small bowl, whisk together the egg yolks and lemon zest. Ladle in a half cup of the hot stock, whisk to temper, then pour the mixture back into the pot. Whisk to combine, then taste and adjust seasonings as needed. Let simmer for a minute to heat, then add the crab meat and arugula. Let cook for a minute or two, until the arugula is just wilted and the crab is heated through. Ladle into bowls, top with a pinch of sumac, and serve.